2m
- Combine 45% pastry flour, 45% Tipo 00, and 10% Type 85 flour with 65% warm water (85°F–90°F) and 0.15% IDY.
- Mix on Speed 1 for 2 minutes until incorporated.
- Cover and rest for 15 minutes.
Portland Heritage Round
Heritage multi-grain round with toasted wheaty depth and a thin, crackly bite
An artisan Pacific Northwest round that showcases whole-grain complexity through a blend of heritage flours. A prolonged 48-hour cold cure develops an extensible dough that stretches thin, baking into a crackly, toasted-wheat crust with deep cereal aromas and a crisp, light bite.
Calculator
Target Pie Size
Target Diameter
How many pizzas are you making?
4
Dough per pizza--
Total dough--
Pie area--
Dough Ingredients
Open in Dough Lab| Ingredient | Ratio | Per Ball | Total |
|---|---|---|---|
| Pastry Flour | 45% | ||
| Tipo 00 Flour | 45% | ||
| High-Extraction (Type 85) Flour | 10% | ||
| Water | 65.0% | ||
| Extra Virgin Olive Oil | 5.0% | ||
| Kosher Salt | 2.2% | ||
| IDY | 0.15% | ||
| Total |
Water Temp & Climate Assistant (DDT)Calculate ➔
Desired Dough Temperature (DDT) targets 75°F for consistent fermentation. Enter your room temperature to calculate your target water temperature.
Target Water Temp70°F
Standard kitchen (70°F) — Standard fermentation rate.
Toppings
| Topping | g/sq in | Level | Per Pizza |
|---|---|---|---|
| Crushed San Marzano Tomatoes | 0.750 | ||
| Low-Moisture Whole Milk Mozzarella | 1.05 | ||
| Fresh Basil & Grated Hard Cheese | 0.100 | ||
| Finishing Extra Virgin Olive Oil | 0.080 |
Topping amounts are per pizza, scaled to your selected pan size.
NOTE: Always shred cheese from a whole block. Pre-shredded bagged cheese is coated in cellulose starches that inhibit melting and scorch into bitter specks.
Home Oven Settings
Home OvenFormulated specifically for standard home ovens (maximum 550°F) on preheated baking steel or in a pan.
Temperature550°F
Bake Time5-6 min
SurfacePreheated Baking Steel on Upper Deck
Bake directly on preheated baking steel at 550°F for 5 to 6 minutes. Broiler on HIGH for the final 60 seconds produces crisp micro-blistering.
Phase 1: Dough & Gluten Development
Flour blending, yeast inoculation, hydration rest & kneading
2m
- Add 2.2% kosher salt, mix 2 minutes on Speed 1, and rest 5 minutes.
- Stream in 5.0% olive oil, mix 2 minutes on Speed 2, rest 5 minutes, then mix 2 minutes on Speed 2 until smooth (target DDT: 80°F).
Phase 2: Fermentation & Temperature
Ambient bulk rise, portioning, cold proof & room temper
45m
- Transfer to an oiled container.
- Bulk ferment for 45 minutes, performing stretch-and-folds at 0, 15, and 30 minutes.
48h
- Divide dough into 225g portions.
- Form into smooth balls by cupping and rolling on the bench.
- Transfer to oiled containers and cold ferment in the refrigerator for 48 hours or up to 4 days.
2h
- Pull dough from fridge 2 hours before baking.
- Dredge in semolina rimacinata and stretch over knuckles to a thin round disc.
Phase 4: Oven Launch & Finishing
High-heat baking surface, broiler assist, de-pan & wire rack rest
6m
- Slide directly onto preheated baking steel in a 550°F home oven.
- Bake for 5 to 6 minutes until cheese is bubbling and undercarriage is rigid and crisp.
- Engage broiler on HIGH for final 60 seconds for micro-blistering.
INTERACTIVE KITCHEN MODE
Want live step-by-step countdown alarms and timeline tracking?
Launch this recipe in the Pizza Lab to run real-time fermentation alarms, calculate dough temperature (DDT), and scale ingredients dynamically.
Fermentation Schedule
Bulk Ferment1h
Cold Ferment48h
Final Proof2h
15-min dough rest, 45-min bulk ferment with 3 sets of stretch-and-folds (at 0, 15, 30 mins). Scale into balls, proof 2 hours at room temp, and cold proof for a minimum of 48 hours.